Ingredients
1½ pounds fresh sea bass, deboned and cut into ¼-inch cubes
Juice from 2 limes, preferably makrut
Zest of 1 lime, preferably makrut
3 tablespoons extra virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon Espelette pepper
7 ounces coconut milk
3 sage leaves, cut into ribbons
